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1
Peel and wash potatoes.
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2
Cut into small, even pieces and put them in large pot of cold, well-salted water; bring to boil.
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3
Lower heat and cook until you can pierce potatoes easily with fork.
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4
Drain and reserve about half a cup of potato water.
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5
Transfer potatoes to large mixing bowl.
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6
Heat olive oil in small skillet over low heat and saute the chopped onion just until it softens a bit.
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7
Pour the oil and onions over the potatoes, then add the milk to the still-warm skillet -- just to take the chill off it.
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8
Pour the milk over the potatoes.
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9
Mash potatoes with oil and milk.
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10
Add a fourth cup of warm potato water, reserving the rest, and continue to mash until the mixture is smooth and looser than mashed potatoes you'd serve as a side dish.
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11
If it seems stiff, add more potato water, little by little, until you reach the desired consistency.
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12
Taste and season liberally with salt and pepper.
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13
Preheat your waffle iron.
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14
If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
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15
Finish the batter by beating the eggs into the potatoes.
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16
Whisk together the flour and baking powder and fold them into the potatoes with a rubber spatula.
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17
Lightly butter or spray the grids of your waffle iron, if needed.
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18
Brush or spray the grids again only if subsequent waffles stick.
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19
Spoon out a half cup of batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron.
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20
Smooth the batter evenly almost to the edge of the grids with a metal spatula or wooden spoon.
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21
Close the lid and bake until brown and crisp.
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22
Serve the waffles immediately or keep them, in a single layer, on the rack in the oven while you make the rest of the batch.
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23
Top with basil or rosemary olive oil or butter.
